Watch My Video on How to Choose the Right Yorkshire Pudding Tin
So you have found the perfect Yorkshire pudding recipe, gathered together the ingredients, but which is the right Yorkshire Pudding tin to use?Choosing a Yorkshire pudding tin is easier than you think - just ask yourself, what size of pudding do I want? Traditionally the Yorkshire pudding was made in a large square roasting tin in the same oven as the roast meat. Large slabs of pudding would be served before the meat and vegetables to fill up tummies ensuring less meat was eaten. Nowadays, large square puds are still made, but there's a liking for individual portions served with the meat - it's a personal choice.
1. The Large Square Roasting Pan
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For the traditional large rectangular pudding then you will need, surprise, surprise, a large rectangular roasting tin. The tin needs to be heavy and preferably with a thick bottom enabling it to comfortably reach a high temperature. Handles are optional, it does make it easier for moving the hot pan to and from the oven, but is not essential.
2. 4-Cup Yorkshire Pudding Pan
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In Yorkshire the tin used most commonly is a 4-cup Yorkshire pudding tin, a muffin top pan will also work well. The 4-cup pan makes a side plate sized Yorkshire pudding and alongside the large square, is the most traditional way to serve the puddings.
3. The 12-Hole Muffin Tin
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For individual size puddings then the best pan is a 12-hole muffin tin. Again it needs to be heavy and of good quality, it is essential the tin will reach high temperatures if you want your puddings to rise.
4. The 6-Hole Muffin Tin
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The 6-hole pan is the perfect choice to make a starter size Yorkshire pudding as the puddings are larger than the individual portions. Teenagers and hard-working husbands also like this size of pudding served with their meat - or at least they do in my house.
5. 24-Hole Muffin Pan
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